Description

A luscious dessert featuring a rich and gooey pistachio center, enveloped by a slightly crispy outer layer. This cake offers a harmonious balance of sweet and nutty flavors that delights every palate.

Ingredients

Scale

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup pistachio paste
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 cup heavy cream
Powdered sugar for dusting (optional)
Whipped cream and crushed pistachios for serving (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the pistachio paste and vanilla extract.
In a separate bowl, whisk together the flour and baking powder. Gradually mix this dry mixture into the wet mixture, alternating with the heavy cream until just combined.
Pour the batter into the prepared baking dish, smoothing the top with a spatula.
Bake for 40-45 minutes or until a toothpick inserted comes out with a few moist crumbs.
Let the cake cool in the pan for 20-30 minutes before serving.
Dust with powdered sugar and serve with whipped cream and crushed pistachios, if desired.

Notes

For gluten-free options, almond flour can be used instead of all-purpose flour. If out of pistachio paste, almond paste can be a substitute, though it will alter the flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 200mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 80mg

Keywords: Pistachio Cake, Gooey Butter Cake, Dessert, Nutty Dessert, Family Recipe